Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

Il Douchey:Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

Pud:Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

This move is most likely to encourage meat producers to finally start tracking their damn cattle. They've been obfuscating the source of processed meat in order to dodge responsibility for poisoning the population, because tracking the carcass is "just too hard", even though every other industrialized country manages.

dickfreckle:Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

/didn't get sick, thankfully

Pfft! You aint sleep-eating till the raw bacon is wrapped around a stick of butter being used to dip frosting out of a can.

Last time I checked bacon tends to be cured, like ham. so not exactly "raw". If raw it would simply be called a pork belly. Most bacon is smoked or cured and that involves being cooked at a low temp for some time. In addition to lots of salt and or brine. It's a process that tends to kill or at least minimized bacteria and fungus. Not the same as just cutting it off the pig and eating it as is.

Pud:Il Douchey: Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

*raises hand slowly*

I can honestly say I've never wanted to eat raw bacon. And I've eaten sushi, ceviche, and gored gored more than once, so it's not just that I'm turned off by the thought of eating any meat raw.

dickfreckle:Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

Il Douchey:Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

Il Douchey:Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

SirDigbyChickenCaesar:Il Douchey: Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

Is that why Kobe beef is so good?

I've heard you can only get that in Colorado hotel rooms... whether you want it or not.

Marcus Aurelius:This move is most likely to encourage meat producers to finally start tracking their damn cattle. They've been obfuscating the source of processed meat in order to dodge responsibility for poisoning the population, because tracking the carcass is "just too hard", even though every other industrialized country manages.

Uh, they do track their cattle quite well.

When the meat goes in a box they can tie that back with 100% certainty to the lot it came from and with a decent certainty of even which animal it came from. Lots vary in size, but generally aren't larger than a few dozen head.

The animals have "kill tags" which tie it to a supplier and they can tell who sold it to them, where it was born, where it was raised and what feed lot it came from before slaughter.

If you have a problem with that, then perhaps you should go vegan.

Also, recalls cast a very wide net. If e. coli is found in one animal the producer is likely to recall hundreds of animals.

Happy Hours:Marcus Aurelius: This move is most likely to encourage meat producers to finally start tracking their damn cattle. They've been obfuscating the source of processed meat in order to dodge responsibility for poisoning the population, because tracking the carcass is "just too hard", even though every other industrialized country manages.

Uh, they do track their cattle quite well.

When the meat goes in a box they can tie that back with 100% certainty to the lot it came from and with a decent certainty of even which animal it came from. Lots vary in size, but generally aren't larger than a few dozen head.

The animals have "kill tags" which tie it to a supplier and they can tell who sold it to them, where it was born, where it was raised and what feed lot it came from before slaughter.

If you have a problem with that, then perhaps you should go vegan.

Also, recalls cast a very wide net. If e. coli is found in one animal the producer is likely to recall hundreds of animals.

This must be a recent development. I haven't been involved in the industry since the 1990's.

Il Douchey:Irradiate it. If we irradiated our food, you could keep raw porkchops in your glove compartment until you're damn well ready to eat them. Months, years, whatever. You could even eat them raw if you wanted. Think of it!

dickfreckle:Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

/didn't get sick, thankfully

Bacon isn't raw - it's smoked. So long as you have a good immune system, it shouldn't even be a blip on your radar. Steak, for the same reason, is relatively safe to eat raw. Not as safe as bacon, but, hey, tartare.

The only meats you shouldn't eat raw (EVER!) are fish, game and anything from a sheep. Sheep carry some DAMN NASTY pathogens.

Jedekai:dickfreckle: Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

/didn't get sick, thankfully

Bacon isn't raw - it's smoked. So long as you have a good immune system, it shouldn't even be a blip on your radar. Steak, for the same reason, is relatively safe to eat raw. Not as safe as bacon, but, hey, tartare.

The only meats you shouldn't eat raw (EVER!) are fish, game and anything from a sheep. Sheep carry some DAMN NASTY pathogens.

ZAZ:When I was young eating raw pork was supposed to give you trichinosis. I don't know if that was really true at the time or still is.

Not so much anymore. When you were a kid, Pork was fed tablescraps and whatever else it could scrounge. Today's hogs are fed diets for maximum yield and safety. They're not likely to give you worms... still, not a good idea.

Im_Gumby:Jedekai: dickfreckle: Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

/didn't get sick, thankfully

Bacon isn't raw - it's smoked. So long as you have a good immune system, it shouldn't even be a blip on your radar. Steak, for the same reason, is relatively safe to eat raw. Not as safe as bacon, but, hey, tartare.

The only meats you shouldn't eat raw (EVER!) are fish, game and anything from a sheep. Sheep carry some DAMN NASTY pathogens.

Sashimi begs to differ

Sashimi and all Sushi-Like-Edibles are cured with citrus juice - which kills pretty much everything bad in the fish.

Yoyo:Happy Hours: Lots vary in size, but generally aren't larger than a few dozen head.

Where are you from? Because the feed lots I see in Kansas are well over a few dozen head.

Colorado

Yeah, the feed lots are big, but they don't all get killed at the same time. I was told that in the old days they'd take aerial photos of feed lots and take inventory by counting what was seen in the pictures.

They come in by the truckload and maybe there are lots which are slightly larger but sorting the meat by grade is a big deal and trucks only hold so many head of cattle. And yeah, they don't get graded until they've been killed, but from what I remember looking at the data the lots weren't huge. The overall numbers were though. 5000 head a day in the larger plants, half that (or slightly less) in the smaller ones.

I don't work for them anymore, but the recall system was kind of farked. They cut back on IT staff as they kept growing bigger (mostly through acquisition). I remember getting calls on a Friday night asking for all the data on cows killed within a 3 hour period. Then later, they called back and said the recall was being expanded and they now wanted 6 hours worth of data. Uh, you know Mr. CIO, we could write a program to do this so you wouldn't have to call me up in the middle of the night. It was all pretty simple SQL queries anyway.

They have all the data. Managing that data is not a strong point though mostly because they don't want to spend any money on IT and when they do it's poorly spent which is why everyone would go into panic mode whenever there was a recall.

Bain consultants didn't really help much either. From my experience with them I can only say they were an exercise in inefficiency. They had grand ideas - they just weren't realistic given our budget which was largely wasted on Bain. They had a horrible data warehouse which nobody knew anything about except for one guy who only knew how to extract a handful of reports from. The people who developed it had long since quit.

But to their credit we did know what pieces of what cows where in which boxes. There was even a push at one point to put QR codes on packages so that Japanese customers could scan them and see exactly where in the US they were produced. The idea was to show them some rancher and give them a good feeling about the product. That never happened though we did collect data for years for that project. Much money was wasted while we collected data that would never be used and Japanese protectionism (with the excuse of mad cow disease didn't exactly help either).

Okay, I see I'm already started on a rant...I'd better just shut up now other than to say my friends who are no longer employees either (some by choice, some by layoffs) all had a good laugh when we heard the CIO was fired about a year ago.

I do think this is a solution in search of a problem though. Food safety isn't a problem in the US and I don't say that as a meat industry spokesperson. I actually hate my former employer. Sometimes there are recalls that make the news and hurt people. Based on memory those are usually related to fruits, vegetables, peanut butter or medicine and when it does involve meat it's usually because someone thought it would be a good idea to eat raw ground beef.

Smaller meat producers, including those who specialize in fresh ground beef, worried that the new regulations would force them to hold product too long for test results......FSIS officials said they anticipate that negative test results will be determined within two days.

How's that supposed to work for supermarkets with meat departments that grind their beef every couple hours for fresh sale? I've never seen a package over 6 hours past prep date.

Jedekai:Im_Gumby: Jedekai: dickfreckle: Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

/didn't get sick, thankfully

Bacon isn't raw - it's smoked. So long as you have a good immune system, it shouldn't even be a blip on your radar. Steak, for the same reason, is relatively safe to eat raw. Not as safe as bacon, but, hey, tartare.

The only meats you shouldn't eat raw (EVER!) are fish, game and anything from a sheep. Sheep carry some DAMN NASTY pathogens.

Sashimi begs to differ

Sashimi and all Sushi-Like-Edibles are cured with citrus juice - which kills pretty much everything bad in the fish.

I meant, "Reel the bastard in, gut it, and devour".

Nope. Fish in citrus juice "cooks" (ceviche) resulting in a change in color and texture.

Jedekai:dickfreckle: Pud: Does that hold true for raw bacon? Because, who hasn't wanted to eat a slab of raw bacon at one time or another?

This is silly, but I was once caught eating raw bacon while drunk-sleepwalking. You know what I'm talking about. That time you went to pee in the closet at 4am? You're conscious enough to move around and manipulate objects, but your brain is only running on auxiliary power.

She found me sitting the kitchen table, gnawing on raw bacon. Any other girl would have dumped me right there, but she had a sense of humor.

/didn't get sick, thankfully

Bacon isn't raw - it's smoked. So long as you have a good immune system, it shouldn't even be a blip on your radar. Steak, for the same reason, is relatively safe to eat raw. Not as safe as bacon, but, hey, tartare.

The only meats you shouldn't eat raw (EVER!) are fish, game and anything from a sheep. Sheep carry some DAMN NASTY pathogens.

Raw poultry generally isn't a smart idea either. Has to be brought up to 165°F, and then you have to go sanitize every prep surface you touched with raw bird juice. The amount of fuss meat requires from a safety/sanitation standpoint (in school/the foodservice industry at least) is one of the reasons I went vegetarian. I'm just too lazy.